Zucchini Fettuccine Alfredo

This zucchini fettuccine alfredo uses a lightened up sauce (no cream!) and features plenty of zucchini, cherry tomatoes, basil and pine nuts.

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 560kcal

2 tablespoons unsalted butter
1 clove garlic minced
2 tablespoons all-purpose flour
2 cups low-fat milk 2%
Kosher salt and ground black pepper
2 tablespoons cream cheese
3/4 cup freshly grated parmesan cheese
12 ounces uncooked fettuccine pasta
3 cups zucchini and summer squash seasoned, thinly sliced and grilled, roasted or sauteed
2 cups cherry tomatoes halved
1/4 cup toasted pine nuts
1/4 cup thinly sliced basil leaves
additional grated parmesan for serving optional

Bring a large pot of salted water to a boil; cook the fettuccine according to the package directions. While the pasta is cooking, make the sauce.
For the sauce: Melt the butter in a pot over medium heat. Add the garlic and cook for 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, whisking constantly, until just thickened, about 3-5 minutes. Gradually add the cream cheese parmesan cheese; whisk until melted, about 1 minute.
Drain the pasta and return it to the large pot. Add the alfredo sauce and toss to coat thoroughly. Stir in the zucchini, tomatoes, pine nuts and basil. Serve immediately with additional parmesan cheese on top if desired.

Make Ahead: The zucchini can be grilled up to 3 days in advance.